Recipe

Sous Aka Head Cheese Recipe

	Jenniferbyrdez / All my dishes 1 year, 10 months ago Before you say eeeww-this is as different as night from day as that junk you get in the grocery. Called brawn in Ireland. This is really a European thing, don't know if anybody but Cajuns still make it. Prep:60m Cook:180m Servings:1520	Jenniferbyr
	pork

Does this look good? Yeah! / Nope

Fans

orangeskip

alaskanmom

rml

vino4dino

equalizer

noir

whuebl

trigger

theiris

victoriare

greekgirrr

robertg

Ingredients

4 to 5 lb. pork butt Or shoulder and 4 or 5 pigs feet or

2 beef tongues and 5 or 6 pigs feet

water to cover

2 large onions

1 cup celery/diced fine

6 to 8 cloves garlic, minced

2 bay leaves

2 envelopes unflavored gelatin

1/2 cup chopped parsley

1 cup red or green bell pepper

1/2 cup chopped green onions

1/2 cup hot sauce (your brand)

s and p and cayenne to taste

Directions

In large pot, place all of the ingredients. Add enough water to cover and bring to rolling boil. Skim offf all foam & impurities during the first half hour or so of cooking.

Turn heat to med. low and cook until meat is tender and pulling away from the bone (appt. 2 1/2 hrs.)

Remove all meat from pot and lay out on a flat baking pan to cool.

Remove 6 cups of cooking stock and return to a low boil. Boil for 3 min. and remove from heat. Season to taste using salt and cracked black pepper.

Add dissolved gelatin and set aside.

Once meat has cooled, remove all bones and finely chop meat.

Place equal amounts of meat in 2 loaf pans (or molds) and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold together.

Cover with clear wrap and place in frig. overnight.

Serve with good crackers or bread.

Invite all your friends over and don't tell them what it is until after they have tasted it.

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Comments

noir 1 year, 10 months ago said:
Daring recipe! :) For those who like this form of cuisine, wonderful combinations.

chefjeb 1 year, 10 months ago said:
Where's the hog's head? Souse (with an E) has a hog's head unless you use the city version. It was a way to use the hog's head on hog killing day. You cut off the head, removed the brains and eyes and soaked in salt water for a few hours. Then you put the head along with the scraped meat from the bones, the heart and liver and any scraps. Throw the bones to the dogs. Heat water and add salt, peppers and onion tops. Cook until tender and pick the bones out. Add corn meal about an hour before meat is done. Cool. Put into loaf pans and press with a flat iron or something heavy and refrigerate. In the old days it was cold outside in hog killing time and they would sit the meat out in the cold. Slice and serve.

jenniferbyrdez 1 year, 10 months ago said:
I know honey, but not too many people have access to hog's head's anymore. So I guess this is the city version.

invisiblechef 1 year, 10 months ago said:
Interesting recipe. I was just looking at these huge cow tongues today in the grocery store and wondered what in the heck people do with them. Well now I know.

mystic_river1 1 year, 10 months ago said:
More than one way to behead a hog! To be(head) or not be(head) Joymarie

robertg 1 year, 10 months ago said:
This sounds great,I love souse or head cheese,what ever. When I make it( slightly Different ingredients) the water used to cook the feet and hock has enough gelitin in it to set the meat when cold.the fat rises to the top and is easily removed.Will surly try your post,thanks...

gingerlea 1 year, 10 months ago said:
Whenever my 1st husbands family killed a hog we used to give the head to his eldest sis's hubby's family and that is how they made it. This was on Sand Mountain in Alabama. Also Danny and I know someone in Gulfport Mississippi who loves it. He got his from a slaughter house in Metarie.

rosemaryblue 1 year, 10 months ago said:
My grandfather loved this, and I have eaten it before. It was good! Thanks Jennifer for such an interesting recipe! :)

sweetthing1953 1 year, 10 months ago said:
I haven't seen this kind of recipe since my grandmother used to make it. She was raised on a farm in North Georgia and knew all these kind of recipes. I also have a recipe for Chitterlings (really just the prepping and seasonings) but I don't have the nerve yet to post it here.

betty_boop 1 year, 10 months ago said:
Where I live you can by hog head cheese...it is very good!! and has what your recipe has in it. with alot of the hot stuff no celery...No Corn Meal....also here in Louisiana there is a Chittlin' Festival.....in a small community town called Bayou Chicot..This fest goes all out for the cooking of Chittlin....OMG ..now that I'm not sure even this Cajun would want to eat! but the Festival has a great turn out.....for years now...course here in La...if there is something we all like it becomes a Festival...and a good one...
Great Recipe.....you go girl.

alaskanmom 1 year, 9 months ago said:
I just tried some for the 1st time just before Christmas. It was made with the head and even though it sounds quite odd, it was really good. I'm one of those that will never know until I try it. Apparently Alaskans make it too. Great Post:o)

betty_boop 1 year, 9 months ago said:
I love hog head cheese.....great post.....

danadooley 1 year, 8 months ago said:
Very VERY interesting. Didn't think I'd find a recipe like this here lol Good to know there a few people out there with 'exotic' tastes ;) Thanks for sharing. I'm bookmarking this for later.

blombo 1 year, 8 months ago said:
Looks very interesting. Not having this before, is it served cold or do you let it set out a bit before nibbling?

silverqueen 1 year, 8 months ago said:
Oh I already love this it sounds so good I think I will make when the store throws the Boston butts on sale that way I usually by 4 or 5 or them and freeze them for later use.

You got my 5

vino4dino 1 year, 8 months ago said:
Did you say "Cajun?" I have never actually eaten head cheese and it hasn't been until recently that I have had more of a desire to make than to eat it. However, after reading a few recipes for head cheese I found myself wanting to try it. This is by far the tastiest version I have seen so with that being said, this will be my first head cheese to make as well as to eat. Nice post Jenifer!!!

httpmom 1 year, 8 months ago said:
OK. Definitely a bit daggy BUT...but I love tongue! Only problem is I have not seen it in a grocery store in CA for about 15 years! Ouch! I wanted me some of this!

theiris 1 year, 8 months ago said:
My hubby would love this one, printing out 4 him.ty

carmenperez 1 year, 7 months ago said:
Hi Jen
omg i love this post cant wait to makeit i live in P.R. U.S.A. only one store has Head cheese and not too good so that been said i was raised in Rumania where homemade head cheese was made all the time by my mom we killed a hog that we raised all year and we had a smoke house in the back yard where we carved and hung the parts for preserving and future use so i ate and enjoid in abundance but inever knew how to makeit now thans to you ill makeit at home for sure
thank you so much for bringing me back to my roots ill let you know how it came out Have great day sweetie!

riverrat715 1 year, 7 months ago said:
Have to add my two cents worth. I love your recipe. My mom used to make it with the hogs head but no hot sauce or cornmeal, just the gelatinized meat juices. I remember having it for breakfast and in sandwiches for lunch. Thanks for the memories and an easier way to make it.

mystic_river1 1 year, 7 months ago said:
Just thought I would drop in and say hi. Guess I must be 'nuts' to do that ...was going to boot up your rating but i see I did that a while ago. Then again what are friends for?

linebb956 1 year, 7 months ago said:
OMG... your right! Sorry!
As a kid.. my grandparents ate this.. and so did I.. now that I know what is in it .. I have a hard time.. Can I cut the recipe to make smaller? I will try again.. for U!

gourmetloveaffair 1 year, 6 months ago said:
Yes, the stuff in the grocery store looks like a mormon jello mold gone wrong! (and I'm allowed to say that cuz my mom would make weird jello growing up) I hate seeing the whole hoof or snout suspended in brownish-jello-looking stuff...
But yea, chopping it all up it doesn't sound so bad.

shuga 1 year, 3 months ago said:
Wow...:)

sas 1 year, 2 months ago said:
I made this for a cooking class contest (had to), I had to use the head, I gagged through the entire recipe and thank the heavens I didn't have to try it. I WON! Gross. I would rather eat the Penis Stew recipe on GR. Please don't take offense, there are just certain things that turn me. And you put this in to get to wimps like me. Forgive chefjeb-he has had way to much Souc(e). XXXXXXXXX Sas

trigger 1 year ago said:
My dad would bring this home every Saturday from the Deli and we all asked what it was made of. He said he knew but never told us.

Great post brings me back to my childhood!
Five stars

victoriaregina 3 months, 2 weeks ago said:
Wow!

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